A delicious and healthy curry made from chickpeas/chana beans and spinach (palak chole). Full of flavor and ideal for weeknights. Gluten free vegan recipe.

Ingredients

  • 1 oignon moyen hach√©
  • 3 moyen tomatoes hach√©es
  • < span class="wprm-recipe-ingredients">1 Allspice Serrano
  • < li class= "wprm-recipe-ingredient" style="list-style-type : disque ;"> 1 canette de pois chiches

  • 2 < span class="wprm-recipe- ingredients-unit">cups ( 500 ml) eau
  • 1 cuill√®re √† caf√© < /span> sel ou au go√Ľt
  • 1/2 cuill√®re √† caf√© < /span> (0.5 cui ll√®re √† caf√©) Cucumin in poudre
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) poudre de coriandre >
  • 1/4 cuill√®re √† caf√©< /span> (0.25 cuill√®re √† th√©) curcuma
  • 1/8 cuill√®re √† caf√© (0.13 cuill√®re √† caf√©) asoftida (hing)
  • 3 girofle
  • 1/2 Pouce ( 0.5 inch) b√Ęton de cannelle
  • 2 feuilles de laurier
  • 2 Cardamom Gousses
  • 1 cup (< span class="wprm-recipe-ingredient-amount">30 g) feuilles d’√©pinards coup√©es
  • 1 cuill√®re √† soupe < span class="wprm-recipe- ingredient-name">vegetable vegetables
  • 1/2 cup (8 g) Feuilles de coriandre pour la garniture
  • Preparation

  • Pressurize drain chickpeas with 2 cups water for 2-3 whistles or until soft enough to be overwritten very easily.

  • Take all the non-powdered spices (bay leaf, cinnamon, cardamom, cloves) and lightly crush them with a mortar and pestle or blend them in a grinder /a blender.< /div>
  • In a large skillet, heat the oil over medium-high heat. Add all spices and roast for 3-4 minutes until they start to release aroma.
  • Add chopped onions and add cook over medium heat until onions are golden brown.
  • Add tomatoes and mix well.

  • Add the cooked spinach, chickpeas and salt and mix well.
  • Cook covered over medium-low heat for 15 to 20 minutes, stirring occasionally.
  • Garnish with freshly chopped coriander leaves.
  • Serve hot and garnish with finely chopped onions and lemon juice and serve with roti or naan or buttered bread!
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